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A sweet, traditional Sicilian dish

Preparation time:
Cooking time:



Tin - 27 x 18 x 5 cm
454g pack of natural almond marzipan
220g pack of maderia cake
6 TBSP Marsala wine
3 x 250g tubs of marscapone
100g golden caster sugar
1/2 tsp vanilla extract
50g candid peel
25g icing sugar
25g plain chocolate (grated)


1 - Line the tin with cling film. On a surface dusted with icing sugar, roll out 1 x pack of marzipan; enough to line the tin and over hang the sides. Put it in the tin then cut the maderia cake into pieces about 5mm thick. Use this to line the bottom of the cake and sprinkle the sponge with half the marsala.

2 - Mix marscapone, sugar, vanilla extract, candid peel & chocolate together. Spread it in an even layer over the cake. The repeat the layer of maderia sponge and marsala wine ontop of the mixutre.

3 - Roll out the remaining marzipan into a rectatngle, large enough to cover the filling, lay it ontop and cut off the surplus. Moisten and seal the edges together (like a pie!), dust with icing sugar and leave to chill for at least 2 hours.

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